Happy Friday friends!!!
We’ve been busy over here the last couple of weeks practicing new recipe ideas. And today we are sharing one of our successes — are you ready for some pie?
Not just any old pie?
Cinnamon toast crunch pumpkin pie!
This pumpkin pie recipe is gluten-free, vegan, dairy-free, nut-free, and soy-free, so everyone in the family should be able to enjoy a slice.
We are not the biggest pie lovers but we do LOVE some good old pumpkin pie. And a nice apple pie too. Growing up pumpkin pie was THE holiday recipe we looked forward to the most. It reminds us of family. We have many happy memories eating pumpkin pie. We normally make a few pies as we it never gets old to us and our whole family loves pumpkin pie too.
But today it’s all about pumpkin and cinnamon toast crunch. A new way to enjoy the classic holiday pumpkin pie.
Wait… did you say cinnamon toast crunch?
Yes! We did.
We thought of this dessert creation one day over coffee. Naturally we were discussing dessert recipes in the morning over coffee. We admit that happens a lot. Don’t hate us.
This cinnamon toast crunch pumpkin pie was just what we envisioned…we really wanted something different and tasty.
Who doesn’t like their cereals with just about anything?
We present you with the new best tasting pumpkin pie recipe.
What makes this pumpkin pie so different and extra delicious is we used CINNAMON TOAST CRUNCH as the CRUST.
Did we blow your socks off? haha
This pumpkin pie recipe is so easy to make too. Just the way we do most of our recipes plus keeping the ingredients as wholesome as we can. Although you have to live a little on the edge right? And why not mix cereal with a holiday favorite?
This is an upgraded cinnamon toast crunch pumpkin pie recipe. Once the cinnamon toast crunch crust is rolled and pressed into the pie shell and baking in the oven, you can prepare the pumpkin pie filling. Let crust cool and then pour in the pumpkin pie. This pumpkin pie mousse taste just like the real think and no additional baking is needed. Just set in fridge until you are ready to slice it.
And you know what would go great with this cinnamon toast crunch pumpkin pie??? Cashew creme. We used the cashew marshmallow creme from our S’mores cookbook. But this one would go great too.
Here is the recipe:Print
cinnamon toast crunch pumpkin pie recipe
Cinnamon toast crunch pie shell matched with silky pumpkin pie to make one upgrated holiday pie.This pie is free of gluten, eggs,dairy, and soy. Can be made without nuts and grains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 - 8 slices 1x
- Make one round of cinnamon toast crunch cereal batter.
- Spread batter onto bottom of a pie pan.
- Sprinkle with cinnamon sugar mix. (2-3 tablespoon sugar mixed with 1/2 teaspoon cinnamon).
- Bake cinnamon toast crunch batter in oven at 350 degrees for about 25-30 minutes.
- As the cinnamon toast crunch pie crust bakes, make the second cinnamon toast crunch IF you want some to sprinkle on top of pie.
- Remove cinnamon toast crunch from oven and let cool.
- Make pumpkin pie mousse.
- Fill your cinnamon toast crunch crust with pumpkin pie mousse.
- Set in refrigerator.
- Slice and enjoy.
We love this cinnamon toast crunch pumpkin pie just as much as we were in LOVE with our cocoa puff blizzard.
Now it’s time to create new memories with family and friends over pie. Enjoy.
Twins question: What do you think of our cinnamon toast crunch pumpkin pie recipe? Are you a pumpkin pie fan?
be passionate and fit,